We’re at peak cocktail in August on the East End. Especially this summer when it’s been cool and not buggy enough to sit outside and work up an appetite. Lexi Stolz, whose catering/concierge business, South Fork & Spoon, was featured in our High Summer 2014 issue, has easy delicious cocktail and hors d’oeuvre recipes quick at hand. Just as she can, as Gwen Grookcock writes, “… make entire dinners magically appear, take all the pesky planning out of entertaining, solve the eternal riddle of kid-friendly food and even see to it that you arrive to chilled wine, a warm pool, cranking AC and a full pantry.”
South Fork & Spoon Spicy Cheddar Baked Olives
1.5 cups shredded Cracker Barrel sharp cheddar cheese
1 cup of flour
4 tablespoons of unsalted butter
2 teaspoons of water (to bond the dough)
Spicy cherry peppers (stuff the olives with peppers)
Mix the dough by hand and wrap the olive in the dough by making a flat pancake and placing olive in the middle and wrap around. Bake at 400 for 20 minutes! These are addictive and can be done ahead of time and frozen. They are delicious hot or room temp.
South Fork & Spoon Summer Spritz
1.5 ozs of tequila (We recommend Cabeza.)
1/2 cup of ruby red grapefruit juice
1/2 oz Maraschino cherry liquor
Shake and pour over crushed ice.
The Sagg Main Seltzer
6-pack of SpikedSeltzer (available at King Kullen, an all natural and gluten-free fruit-based beer)
1 jar of the Juicy Naam Venus juice, a mix of watermelon, rose water, lime and ginger from the store in Sag Harbor
Grab some cups and some ice and pour in the SpikedSeltzer; top with a splash of Venus. Light and refreshing! Impress all of your friends with the perfect beach cocktail.